Sauteed spinach and tomatoes

Joan Hunt


The fresh citrus gives a nice fresh taste on sauteed spinach.


★★★★★ 1 vote

Serves 4
15 Min


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1 bunch
spinach, roots discarded, washed well(about 6 cups, loosely packed)
2 Tbsp
peanut oil
1 small
onion,finely chopped
3 clove
garlic, minced (or more if you like)
2 tsp
grated fresh ginger
1/2 tsp
salt, or more to taste
plum tomatoes, seeded and cut into a little less than 1/2-in dice
juice of 1/2 lemon or lime
2 Tbsp
pine nuts, toasted

How to Make Sauteed spinach and tomatoes


  • 1PREHEAT A large skillet over medium-high heat. Saute
    the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Saute for another 30 seconds or so.
  • 2Add the tomatoes and saute until moisture begins to release, about 2 minutes.
  • 3Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning.
  • 4Sprinkle with lemon or lime juice, finish with nuts and serve.

Printable Recipe Card

About Sauteed spinach and tomatoes

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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